作者机构：
[Jing Cui] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China;Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, Hubei, PR China;[Zhongze Hu; Huaying Liu; Liwei Zhang; Wangyang Shen; Weiping Jin; Wenjing Huang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, Hubei, PR China
通讯机构：
[Wenjing Huang] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, 430023, Hubei, PR China<&wdkj&>Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, 430023, Hubei, PR China
摘要：
Fish oil (FO) is rich in polyunsaturated fatty acids, which can effectively enhance human immunity and show favourable healthcare properties and medical value. However, the poor solubility of FO presents challenges in its application in functional foods. In this study, glycosylation modification was used to prepare FO encapsulated by an emulsifier that combined rice bran polysaccharide (RBP) with surfactin (SUR). The formation of the natural macromolecular polysaccharide-small molecular peptide conjugate was confirmed on the basis of changes in colour, browning degree, chemical bonds, and secondary structure of the sample after the Maillard reaction. The physical and chemical stability of the encapsulated FO were also evaluated. The conjugates showed good emulsifying ability and thermal stability, and the FO@SUR-RBP emulsion showed good storage stability. Meanwhile, in vitro active evaluation indicated that the nano-emulsions could be maintained in the small intestine and absorbed by Caco-2 cells. These results suggest that the emulsifier prepared by glycosylation modification of RBP and SUR can successfully encapsulate FO and improve the bioavailability of docosahexaenoic acid. This work provides a theoretical basis for the use of low-molecular weight peptide-based conjugates in controlled delivery of unsaturated fatty acid-loaded emulsions in the food industry.
Fish oil (FO) is rich in polyunsaturated fatty acids, which can effectively enhance human immunity and show favourable healthcare properties and medical value. However, the poor solubility of FO presents challenges in its application in functional foods. In this study, glycosylation modification was used to prepare FO encapsulated by an emulsifier that combined rice bran polysaccharide (RBP) with surfactin (SUR). The formation of the natural macromolecular polysaccharide-small molecular peptide conjugate was confirmed on the basis of changes in colour, browning degree, chemical bonds, and secondary structure of the sample after the Maillard reaction. The physical and chemical stability of the encapsulated FO were also evaluated. The conjugates showed good emulsifying ability and thermal stability, and the FO@SUR-RBP emulsion showed good storage stability. Meanwhile, in vitro active evaluation indicated that the nano-emulsions could be maintained in the small intestine and absorbed by Caco-2 cells. These results suggest that the emulsifier prepared by glycosylation modification of RBP and SUR can successfully encapsulate FO and improve the bioavailability of docosahexaenoic acid. This work provides a theoretical basis for the use of low-molecular weight peptide-based conjugates in controlled delivery of unsaturated fatty acid-loaded emulsions in the food industry.
作者机构：
[Jiabao Gong; Wenhan Xu; Changqing Zhang; Qingyue Zhu; Haizhi Zhang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China;[Andreas Blenow] Blennow Holding AB, Malmö, Sweden;[Xinguang Qin; Gang Liu] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China
通讯机构：
[Xinguang Qin] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan, China
摘要：
Stability of frozen dough is a key index to assess the quality of the final baked product. Starch, as the main component of dough, has a significant effect on freezing stability. In this study, wheat starch was modified by esterification with octenyl succinic anhydride (OSA), combined with glucoamylase and α-amylase hydrolytic treatmentsin combinations: OSA modified starch (OSAS), enzyme modified starch (EMS), OSA → enzyme modified starch (OEMS) and enzyme → OSA modified starch (EOMS) and added to doughs at 2 %, 4 %, 6 % concentrations. Intermolecular hydrogen bonds and other molecular forces, were analyzed and the influence of the modified starches on frozen dough storage stability after 0, 2 and 4 weeks storage was studied and the modified starch with best performance applied to the bread processed by frozen dough. After four weeks of freezing, the dehydration rate of the frozen dough increased by 22.4 %, and its water-holding capacity was significantly impaired. At various stages, the maximum creep strain values of the dough were ranked as follows: 4 % OSAS >6 % OSAS >2 % OSAS. After freezing for 0 and 2 weeks, compared to the dough without added modified starch, the free thiol content of the frozen dough with 4 % OSAS added decreased by 3.4 % and 8.0 %, respectively. Quality characteristics and in vitro digestion characteristics were characterized. After 4 weeks of freezing and storage, the specific volume of bread in the group with added 6 % EOMS increased by 14.2 %, and the pGI value decreased by 30.9 %. This study provides a new concept for developing frozen dough storage stability improvers and bread processing quality improvers.
Stability of frozen dough is a key index to assess the quality of the final baked product. Starch, as the main component of dough, has a significant effect on freezing stability. In this study, wheat starch was modified by esterification with octenyl succinic anhydride (OSA), combined with glucoamylase and α-amylase hydrolytic treatmentsin combinations: OSA modified starch (OSAS), enzyme modified starch (EMS), OSA → enzyme modified starch (OEMS) and enzyme → OSA modified starch (EOMS) and added to doughs at 2 %, 4 %, 6 % concentrations. Intermolecular hydrogen bonds and other molecular forces, were analyzed and the influence of the modified starches on frozen dough storage stability after 0, 2 and 4 weeks storage was studied and the modified starch with best performance applied to the bread processed by frozen dough. After four weeks of freezing, the dehydration rate of the frozen dough increased by 22.4 %, and its water-holding capacity was significantly impaired. At various stages, the maximum creep strain values of the dough were ranked as follows: 4 % OSAS >6 % OSAS >2 % OSAS. After freezing for 0 and 2 weeks, compared to the dough without added modified starch, the free thiol content of the frozen dough with 4 % OSAS added decreased by 3.4 % and 8.0 %, respectively. Quality characteristics and in vitro digestion characteristics were characterized. After 4 weeks of freezing and storage, the specific volume of bread in the group with added 6 % EOMS increased by 14.2 %, and the pGI value decreased by 30.9 %. This study provides a new concept for developing frozen dough storage stability improvers and bread processing quality improvers.
期刊：
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY,2026年347:126972 ISSN：1386-1425
通讯作者：
Yuqi Wan<&wdkj&>Fuwei Pi
作者机构：
[Pi, Fuwei; Hu, Mengling; Jiang, Guoyong; Qi, Junjie; Li, Jingkun; Wan, Yuqi] State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China;[Hu, Mengling; Jiang, Guoyong; Qi, Junjie; Li, Jingkun; Wan, Yuqi] Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China;[Wang, Jiahua] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China;[Pi, Fuwei] Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: pifuwei@jiangnan.edu.cn
通讯机构：
[Yuqi Wan; Fuwei Pi] S;State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China<&wdkj&>Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
摘要：
Dimethoate (DMT), an organophosphate pesticide, is extensively employed in agriculture for pest management, however its persistent residues raise critical concerns regarding human health and environmental safety, necessitating the development of reliable quantification methods for residual monitoring. The sensor utilizes silver-coated gold nanostructures (AuNSs@Ag), which possess bimetallic properties and intrinsic peroxidase-like activity, to catalyze the H 2 O 2 -mediated oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB). This reaction results in the formation of a blue oxidation product (ox-TMB), producing a distinct colorimetric signal. Simultaneously, this reaction generates a characteristic SERS fingerprint spectrum of ox-TMB. However, upon the introduction of DMT, competitive adsorption occurs between DMT and TMB for the active sites on the surface of AuNSs@Ag, resulting in a reduction of the reactive sites on AuNSs@Ag and a decrease in its peroxidase-like activity. Consequently, the formation of ox-TMB is reduced, leading to a diminished transition from the colorless to the blue state, as well as a weakened SERS signal. Therefore, this dual-mode probe enables specific and highly sensitive detection of DMT. The limit of detection (LOD) for DMT was determined to be 6.76 μg/L using the colorimetric method and 1.19 μg/L using the SERS method. In real sample applications, such as in apples and celery, the recovery rates ranged from 88.33 % to 116.67 %, with relative standard deviations (RSD) below 5 %. This dual-mode sensor offers a simple, rapid, and cost-effective approach for on-site detection of DMT, presenting significant potential for applications in food safety monitoring and environmental protection.
Dimethoate (DMT), an organophosphate pesticide, is extensively employed in agriculture for pest management, however its persistent residues raise critical concerns regarding human health and environmental safety, necessitating the development of reliable quantification methods for residual monitoring. The sensor utilizes silver-coated gold nanostructures (AuNSs@Ag), which possess bimetallic properties and intrinsic peroxidase-like activity, to catalyze the H 2 O 2 -mediated oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB). This reaction results in the formation of a blue oxidation product (ox-TMB), producing a distinct colorimetric signal. Simultaneously, this reaction generates a characteristic SERS fingerprint spectrum of ox-TMB. However, upon the introduction of DMT, competitive adsorption occurs between DMT and TMB for the active sites on the surface of AuNSs@Ag, resulting in a reduction of the reactive sites on AuNSs@Ag and a decrease in its peroxidase-like activity. Consequently, the formation of ox-TMB is reduced, leading to a diminished transition from the colorless to the blue state, as well as a weakened SERS signal. Therefore, this dual-mode probe enables specific and highly sensitive detection of DMT. The limit of detection (LOD) for DMT was determined to be 6.76 μg/L using the colorimetric method and 1.19 μg/L using the SERS method. In real sample applications, such as in apples and celery, the recovery rates ranged from 88.33 % to 116.67 %, with relative standard deviations (RSD) below 5 %. This dual-mode sensor offers a simple, rapid, and cost-effective approach for on-site detection of DMT, presenting significant potential for applications in food safety monitoring and environmental protection.
作者机构：
[Cao, Ruoyu; Tang, Yiwei; Hou, Limin; Hu, Xuelian; Wang, Wenxiu; Pang, Wanyue] College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China;[Hou, Limin] Laboratory of Dietary Component Interactions and Precision Nutrition of Hebei Province, Baoding, 071001, China;[Liu, Xiuying] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430028, China;[Tang, Yiwei] Laboratory of Dietary Component Interactions and Precision Nutrition of Hebei Province, Baoding, 071001, China. Electronic address: tangyiwei81@163.com
通讯机构：
[Yiwei Tang] C;College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China<&wdkj&>Laboratory of Dietary Component Interactions and Precision Nutrition of Hebei Province, Baoding, 071001, China
摘要：
The development of precise and efficient analysis technologies for acetamiprid (ACE) and carbendazim (CBZ) is of paramount importance for safeguarding the environment, ensuring food safety and protecting human health. In this study, we present a novel dual-channel fluorescent sensing system for the detection ACE and CBZ. This system integrates photoswitchable polymer dots (Pdots) and carbon dots (CDs) with aptamers and Fe 3 O 4 nanoparticles . Specifically, when irradiated with 465 nm excitation light, only the Pdots probe emits a fluorescent signal. Conversely, when irradiated with 354 nm excitation light, the Pdots probe's fluorescence is quenched, and only the CDs probe emits a signal. This innovative design eliminates interference between the fluorescent probes , thereby enhancing the accuracy and sensitivity of the detection method. Based on competitive binding between the target analytes and the complementary strands (cDNA) immobilized on magnetic Fe 3 O 4 nanoparticles with the fluorescent probes , the sensing system exhibited linear detection ranges of 1–100 ng/mL, with LODs of 0.33 ng/mL for ACE and 0.40 ng/mL for CBZ. We successfully applied this method to the analysis of ACE and CBZ in tap water , apple, and cucumber samples, achieving recoveries of 96.09 %–108.17 % and 94.59 %–109.09 %, respectively. This approach offers a highly promising tool for environmental monitoring and food safety analysis, significantly enhancing the capacity to monitor and manage potential health risks associated with these compounds.
The development of precise and efficient analysis technologies for acetamiprid (ACE) and carbendazim (CBZ) is of paramount importance for safeguarding the environment, ensuring food safety and protecting human health. In this study, we present a novel dual-channel fluorescent sensing system for the detection ACE and CBZ. This system integrates photoswitchable polymer dots (Pdots) and carbon dots (CDs) with aptamers and Fe 3 O 4 nanoparticles . Specifically, when irradiated with 465 nm excitation light, only the Pdots probe emits a fluorescent signal. Conversely, when irradiated with 354 nm excitation light, the Pdots probe's fluorescence is quenched, and only the CDs probe emits a signal. This innovative design eliminates interference between the fluorescent probes , thereby enhancing the accuracy and sensitivity of the detection method. Based on competitive binding between the target analytes and the complementary strands (cDNA) immobilized on magnetic Fe 3 O 4 nanoparticles with the fluorescent probes , the sensing system exhibited linear detection ranges of 1–100 ng/mL, with LODs of 0.33 ng/mL for ACE and 0.40 ng/mL for CBZ. We successfully applied this method to the analysis of ACE and CBZ in tap water , apple, and cucumber samples, achieving recoveries of 96.09 %–108.17 % and 94.59 %–109.09 %, respectively. This approach offers a highly promising tool for environmental monitoring and food safety analysis, significantly enhancing the capacity to monitor and manage potential health risks associated with these compounds.
期刊：
Postharvest Biology and Technology,2026年231:113878 ISSN：0925-5214
通讯作者：
Jiahua Wang<&wdkj&>Ming Zhang
作者机构：
[Haitao Fu; Menglong Ma; Yixiao Wang; Xiaodan Liu; Huang Dai; Jiahua Wang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China;[Ming Zhang] School of Food and Health, Beijing Technology & Business University, Beijing 100048, China;[Ziwei Wang] Wuhan Rayson School, Wuhan, Hubei 430048, China;[Jun Wang] Hubei Key Laboratory of Resource Utilization and Quality Control of Characteristic Crops, Hubei Engineering University, Xiaogan, Hubei 432000, China;School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
通讯机构：
[Jiahua Wang] C;[Ming Zhang] S;School of Food and Health, Beijing Technology & Business University, Beijing 100048, China<&wdkj&>College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
摘要：
In markets such as China and Japan, watercore and bruising are decisive factors determining the commercial value of premium-grade 'Fuji' apples. This study presents a non-destructive approach integrating X-ray computed tomography (CT) with image processing and machine learning (ML) to simultaneously detect watercore and bruising, and grade watercore severity. A threshold-based segmentation protocol (grayscale value, GSV > 437 for watercore; GSV < 0 for bruising) enabled precise 3D reconstruction of affected tissues. Key morphological and statistical parameters were extracted, with volume3d, average GSV, and perimeter exhibiting strong correlations to watercore index (WI) (R > 0.8, p < 0.001). Three ML classifiers—LDA, SVM, and RF—achieved validation accuracies of 82.87 %, 91.20 %, and 90.28 % for four-grade WI classification (Normal, WI=1–3), supported by high AUCs (>0.9). SHAP analysis confirmed cross-model consistency in feature importance (volume3d, A-GSV, perimeter). Crucially, CT tracked watercore remission during storage: watercore volume fraction (WVF) declined from 13.04 % (WI=1), 17.53 % (WI=2), and 33.5 % (WI=3) to 3.6–10.1 % after 9 weeks at 4°C. We established a diagnostic WVF threshold of 11.2 % and proposed storage protocols: WI= 1 for immediate sale, WI= 2 storage ≤ 6 weeks, WI= 3 consumption ≤ 8 weeks. The framework optimizes sensory quality, market value, and supply chain efficiency, providing a scientific basis for the development of targeted distribution strategies.
In markets such as China and Japan, watercore and bruising are decisive factors determining the commercial value of premium-grade 'Fuji' apples. This study presents a non-destructive approach integrating X-ray computed tomography (CT) with image processing and machine learning (ML) to simultaneously detect watercore and bruising, and grade watercore severity. A threshold-based segmentation protocol (grayscale value, GSV > 437 for watercore; GSV < 0 for bruising) enabled precise 3D reconstruction of affected tissues. Key morphological and statistical parameters were extracted, with volume3d, average GSV, and perimeter exhibiting strong correlations to watercore index (WI) (R > 0.8, p < 0.001). Three ML classifiers—LDA, SVM, and RF—achieved validation accuracies of 82.87 %, 91.20 %, and 90.28 % for four-grade WI classification (Normal, WI=1–3), supported by high AUCs (>0.9). SHAP analysis confirmed cross-model consistency in feature importance (volume3d, A-GSV, perimeter). Crucially, CT tracked watercore remission during storage: watercore volume fraction (WVF) declined from 13.04 % (WI=1), 17.53 % (WI=2), and 33.5 % (WI=3) to 3.6–10.1 % after 9 weeks at 4°C. We established a diagnostic WVF threshold of 11.2 % and proposed storage protocols: WI= 1 for immediate sale, WI= 2 storage ≤ 6 weeks, WI= 3 consumption ≤ 8 weeks. The framework optimizes sensory quality, market value, and supply chain efficiency, providing a scientific basis for the development of targeted distribution strategies.
作者机构：
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China;School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, China;[Qian Shen] School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430048, China;[Shuxin Ye] College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China;Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
通讯机构：
[Bin Li] C;College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China<&wdkj&>School of Food Science and Engineering, Qilu University of Technology, Jinan, Shandong, China<&wdkj&>Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
摘要：
Interfacial compositions and fat crystals are critical determinants of rigid foam structures in whipping creams. This study investigated the fundamental whipping mechanism of whipped cream without low-molecule-weight-emulsifiers (LMWEs), including textural changes, evolution of fat partial coalescence behavior, and changes in adsorption of interfacial proteins. The LMWE-free whipping cream was formed only by shea butter and gliadin nanoparticles (GNPs). Unlike conventional systems, air incorporation primarily occurred at the initial stage, followed by a gradual decline in overrun with continuous whipping. Notably, the whipped cream exhibited exceptional structural integrity during over-whipping, attributed to its densely packed architecture. Within droplets, partial crystallization was observed, with small crystals preferentially localized at the oil-water interface. However, after the whipping endpoint, partial coalescence preferentially occurred between partially coalesced clumps rather than individual droplets, attributed to their larger volume and higher volume fractions. Additionally, partial coalescence induced changes in interfacial adsorbed proteins. Quantitative proteomics revealed that γ-gliadin was preferentially adsorbed, whereas α/β-gliadin and ω-gliadin were not. Overall, the formation mechanism of this emulsifier-free cream differed significantly from conventional creams. These findings provide new insights into the dynamic process of shear-induced fat coalescence and protein adsorption, offering a theoretical basis for designing clean-label aerated food products.
Interfacial compositions and fat crystals are critical determinants of rigid foam structures in whipping creams. This study investigated the fundamental whipping mechanism of whipped cream without low-molecule-weight-emulsifiers (LMWEs), including textural changes, evolution of fat partial coalescence behavior, and changes in adsorption of interfacial proteins. The LMWE-free whipping cream was formed only by shea butter and gliadin nanoparticles (GNPs). Unlike conventional systems, air incorporation primarily occurred at the initial stage, followed by a gradual decline in overrun with continuous whipping. Notably, the whipped cream exhibited exceptional structural integrity during over-whipping, attributed to its densely packed architecture. Within droplets, partial crystallization was observed, with small crystals preferentially localized at the oil-water interface. However, after the whipping endpoint, partial coalescence preferentially occurred between partially coalesced clumps rather than individual droplets, attributed to their larger volume and higher volume fractions. Additionally, partial coalescence induced changes in interfacial adsorbed proteins. Quantitative proteomics revealed that γ-gliadin was preferentially adsorbed, whereas α/β-gliadin and ω-gliadin were not. Overall, the formation mechanism of this emulsifier-free cream differed significantly from conventional creams. These findings provide new insights into the dynamic process of shear-induced fat coalescence and protein adsorption, offering a theoretical basis for designing clean-label aerated food products.
期刊：
Journal of Food Engineering,2026年404:112763 ISSN：0260-8774
通讯作者：
Jiwang Chen
作者机构：
[Xiaoyue He; Zongna Teng; Jiaqi Feng] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China;Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China;[Jiwang Chen; E Liao; Qi Wang] College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China
通讯机构：
[Jiwang Chen] C;College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China<&wdkj&>Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, 430023, China
摘要：
The surfactant effect is widely recognized as an important theory on oil penetration of frying foods, but the mechanisms by which oil unsaturation and frying time affect oil oxidation and how oil oxidation influences oil penetration remain unclear based on this theory. The batter-breaded fish nuggets (BBFNs) were fried using four vegetable oils with varying levels of unsaturation for 90, 120, 150 and 180 s, respectively, the decrease in iodine value and increase in total polar compounds content and viscosity of oil indicated that the oil oxidation was aggravated by both increasing the oil unsaturation and frying time. Furthermore, the increased porosity and pore volume, decreased bulk density of fried BBFNs confirmed that oil oxidation promoted the formation of pores, which were verified using scanning electron microscopy. Finally, the decreased interfacial tension and contact angle between the oil and crust as well as surface oil content, the increased penetration oil content and red region by Sudan Red B indicated that oil oxidation facilitated oil penetration. This study clarified the impacts of oil unsaturation and frying time on oil penetration of fried BBFNs based on the surfactant effect theory.
The surfactant effect is widely recognized as an important theory on oil penetration of frying foods, but the mechanisms by which oil unsaturation and frying time affect oil oxidation and how oil oxidation influences oil penetration remain unclear based on this theory. The batter-breaded fish nuggets (BBFNs) were fried using four vegetable oils with varying levels of unsaturation for 90, 120, 150 and 180 s, respectively, the decrease in iodine value and increase in total polar compounds content and viscosity of oil indicated that the oil oxidation was aggravated by both increasing the oil unsaturation and frying time. Furthermore, the increased porosity and pore volume, decreased bulk density of fried BBFNs confirmed that oil oxidation promoted the formation of pores, which were verified using scanning electron microscopy. Finally, the decreased interfacial tension and contact angle between the oil and crust as well as surface oil content, the increased penetration oil content and red region by Sudan Red B indicated that oil oxidation facilitated oil penetration. This study clarified the impacts of oil unsaturation and frying time on oil penetration of fried BBFNs based on the surfactant effect theory.
摘要：
The aim of this work was to develop a fluorescence method based on the polydopamine-polyethyleneimine (PDA-PEI) copolymerization, which was subsequently applied for the determination of 3-monochloropropane-1,2-diol (3-MCPD) in food contact papers (FCMs). PEI could provide an alkaline environment and then react with dopamine (DA) to produce copolymers by Michael addition and Schiff-base reactions. This copolymer has a strong fluorescence emission at 527 nm. We found that amino groups of DA and PEI could also react with 3-MCPD in an alkaline medium, which improved the morphology and fluorescence intensity of PDA-PEI copolymers. The fluorescence intensity of the polymers was linear but inversely proportional to the concentration of 3-MCPD in the range of 10.0–500.0 μg kg−1 and the detection limit was 2 μg kg−1. The standard addition method was used in FCMs to demonstrate the practical applicability and the spiked recoveries ranged from 99.8 to 110.3 %. Finally, the levels of 3-MCPD in different FCMs (n = 70) were determined by the proposed method. The detection frequencies ranged from 25 % to 100 % and both the highest detection frequency and levels were observed in kitchen papers. More than half of the samples did not comply with the limits recommended by the German Federal Institute for Risk Assessment, suggesting that 3-MCPD released from FCMs is a major route of human exposure.
The aim of this work was to develop a fluorescence method based on the polydopamine-polyethyleneimine (PDA-PEI) copolymerization, which was subsequently applied for the determination of 3-monochloropropane-1,2-diol (3-MCPD) in food contact papers (FCMs). PEI could provide an alkaline environment and then react with dopamine (DA) to produce copolymers by Michael addition and Schiff-base reactions. This copolymer has a strong fluorescence emission at 527 nm. We found that amino groups of DA and PEI could also react with 3-MCPD in an alkaline medium, which improved the morphology and fluorescence intensity of PDA-PEI copolymers. The fluorescence intensity of the polymers was linear but inversely proportional to the concentration of 3-MCPD in the range of 10.0–500.0 μg kg−1 and the detection limit was 2 μg kg−1. The standard addition method was used in FCMs to demonstrate the practical applicability and the spiked recoveries ranged from 99.8 to 110.3 %. Finally, the levels of 3-MCPD in different FCMs (n = 70) were determined by the proposed method. The detection frequencies ranged from 25 % to 100 % and both the highest detection frequency and levels were observed in kitchen papers. More than half of the samples did not comply with the limits recommended by the German Federal Institute for Risk Assessment, suggesting that 3-MCPD released from FCMs is a major route of human exposure.
摘要：
In this study, a novel low-speed rotational thermostatic tempering (LSRTT) technique was applied to indica rice for dynamic tempering. The effects of tempering moisture content (20 %–28 %) and duration (2–12 h) on the physicochemical properties of semi-dry-milled indica rice flour were systematically investigated. Optimal parameters were determined by analyzing damaged starch content and particle size distribution under varying moisture levels, alongside measurements of water distribution, microstructure, and shear texture across tempering durations through comprehensive analysis. Through comprehensive analyses including damaged starch content, particle size, hydration properties, gelatinization behaviors, thermal properties, X-ray diffraction (XRD), and rheological properties, the optimal parameters were identified as 26 % moisture content with 10 h tempering, yielding flour quality comparable to wet-processed. Remarkably, a shortened 2 h protocol at 26 % moisture achieved enhanced hydration capacity and shear stability, demonstrating the potential for energy-efficient processing. These findings provode theoretical and practical foundations for industrial-scale production of high-quality indica rice flour.
In this study, a novel low-speed rotational thermostatic tempering (LSRTT) technique was applied to indica rice for dynamic tempering. The effects of tempering moisture content (20 %–28 %) and duration (2–12 h) on the physicochemical properties of semi-dry-milled indica rice flour were systematically investigated. Optimal parameters were determined by analyzing damaged starch content and particle size distribution under varying moisture levels, alongside measurements of water distribution, microstructure, and shear texture across tempering durations through comprehensive analysis. Through comprehensive analyses including damaged starch content, particle size, hydration properties, gelatinization behaviors, thermal properties, X-ray diffraction (XRD), and rheological properties, the optimal parameters were identified as 26 % moisture content with 10 h tempering, yielding flour quality comparable to wet-processed. Remarkably, a shortened 2 h protocol at 26 % moisture achieved enhanced hydration capacity and shear stability, demonstrating the potential for energy-efficient processing. These findings provode theoretical and practical foundations for industrial-scale production of high-quality indica rice flour.
摘要：
In real-world food safety incidents, hazards are often diverse and coexist simultaneously. Mature single-target detection technologies, while effective, are insufficient for comprehensively evaluating the overall quality and safety of food. As a result, multi-target detection, which enables a more comprehensive assessment of multiple hazards in food, has emerged as a prominent research focus. Nanomaterials have gained significant attention in sensing technologies due to their unique advantages, such as high sensitivity and potential for point-of-care detection. Furthermore, nanomaterials hold great promise for multi-target detection technologies because of their versatile properties, including fluorescence and other characteristics that make them suitable for developing a wide range of detection methods. On the basis of systematically summarizing the research achievements of multi-targets sensing in recent five years, this paper categorizes multi-targets sensing nanoprobes construction strategies into five types according to recognition/interaction relationships between the sensing units and targets. In addition, this review also elaborates some practical cases to further explain the design strategy, detection process and detection system of multi-targets sensing nanoprobes, which provides a novel and directional guidance for food detection and food industry management. Finally, according to the shortcomings of current multi-targets sensing nanoprobes, the prospect and challenges of multi-targets sensing nanoprobes are given.
In real-world food safety incidents, hazards are often diverse and coexist simultaneously. Mature single-target detection technologies, while effective, are insufficient for comprehensively evaluating the overall quality and safety of food. As a result, multi-target detection, which enables a more comprehensive assessment of multiple hazards in food, has emerged as a prominent research focus. Nanomaterials have gained significant attention in sensing technologies due to their unique advantages, such as high sensitivity and potential for point-of-care detection. Furthermore, nanomaterials hold great promise for multi-target detection technologies because of their versatile properties, including fluorescence and other characteristics that make them suitable for developing a wide range of detection methods. On the basis of systematically summarizing the research achievements of multi-targets sensing in recent five years, this paper categorizes multi-targets sensing nanoprobes construction strategies into five types according to recognition/interaction relationships between the sensing units and targets. In addition, this review also elaborates some practical cases to further explain the design strategy, detection process and detection system of multi-targets sensing nanoprobes, which provides a novel and directional guidance for food detection and food industry management. Finally, according to the shortcomings of current multi-targets sensing nanoprobes, the prospect and challenges of multi-targets sensing nanoprobes are given.
作者机构：
[Caifeng Yan; Hengbin Li; Wu Zhong; Xinghe Zhang; Jiaojiao Yin; Pan Gao] Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, R. China;[Shu Wang] Wuhan Institute for Food and Cosmetic Control, Wuhan, China
通讯机构：
[Pan Gao] K;Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, R. China
摘要：
The oxidation stability of both vegetable oils and animal fats is crucial for maintaining their nutritional quality and safety. This study determined the optimal synthetic antioxidant combinations to enhance oxidative stability and preserve nutrients in various edible oils. Schaal method was used to simulate accelerated oxidation. Antioxidants (PG, TBHQ, VE, BHT) were added to vegetable oils (palm oil and soybean oil) and animal fats (lard and tallow) alone or in combination with PG and other antioxidants. Oxidation was assessed via acid value (AV), peroxide value (POV), anisaldehyde value, and DPPH free radical scavenging activity. Changes in fatty acid and nutritional composition (tocopherol), as well as the formation of harmful substances like benzo[a]pyrene, were analyzed. Principal component analysis identified the most effective antioxidant combinations for each oil. Results showed that PG and TBHQ together significantly boosted antioxidant properties. In palm oil, this combination reduced AV by 57.1 % after 15 days versus the control (1.12 mg/g), lowered POV to 0.08 g/100g, below the control's 0.19 g/100g, and increased DPPH scavenging to 57.5 μmol TE/kg. At the same time, PG and TBHQ effectively retained oleic acid (47.7 %) and α-tocopherol (10.41 mg / kg) in palm oil. In lard, PG-TBHQ lowered AV to 1.90 mg/g from the control's 2.64 mg/g, and enhanced DPPH scavenging to 59.1 μmol TE/kg, 44.1 % oleic acid was retained. This study demonstrates that PG and TBHQ combined improve edible oil's oxidative stability, offering a simplified, efficient antioxidant strategy for industrial oil production, ensuring quality, safety, and extended shelf life.
The oxidation stability of both vegetable oils and animal fats is crucial for maintaining their nutritional quality and safety. This study determined the optimal synthetic antioxidant combinations to enhance oxidative stability and preserve nutrients in various edible oils. Schaal method was used to simulate accelerated oxidation. Antioxidants (PG, TBHQ, VE, BHT) were added to vegetable oils (palm oil and soybean oil) and animal fats (lard and tallow) alone or in combination with PG and other antioxidants. Oxidation was assessed via acid value (AV), peroxide value (POV), anisaldehyde value, and DPPH free radical scavenging activity. Changes in fatty acid and nutritional composition (tocopherol), as well as the formation of harmful substances like benzo[a]pyrene, were analyzed. Principal component analysis identified the most effective antioxidant combinations for each oil. Results showed that PG and TBHQ together significantly boosted antioxidant properties. In palm oil, this combination reduced AV by 57.1 % after 15 days versus the control (1.12 mg/g), lowered POV to 0.08 g/100g, below the control's 0.19 g/100g, and increased DPPH scavenging to 57.5 μmol TE/kg. At the same time, PG and TBHQ effectively retained oleic acid (47.7 %) and α-tocopherol (10.41 mg / kg) in palm oil. In lard, PG-TBHQ lowered AV to 1.90 mg/g from the control's 2.64 mg/g, and enhanced DPPH scavenging to 59.1 μmol TE/kg, 44.1 % oleic acid was retained. This study demonstrates that PG and TBHQ combined improve edible oil's oxidative stability, offering a simplified, efficient antioxidant strategy for industrial oil production, ensuring quality, safety, and extended shelf life.
摘要：
Acid-catalyzed organosolv pretreatments using various acids and organic solvents have been widely studied for biomass fractionation. However, few studies have explored whether specific combinations of acids and solvents are necessary to achieve optimal enzymatic cellulose hydrolysis. In this study, organosolv pretreatments were performed on corn stover under mild conditions (120 °C, 2 h) using four biomass-derived solvents (ethylene glycol (EG), 1,4-butanediol (BDO), dimethyl isosorbide (DMI), and γ-valerolactone (GVL)) in an 80:20 solvent-to-water weight ratio, combined with four acids (HCl, H 2 SO 4 , AlCl 3 and p-toluenesulfonic acid (TsOH)) as catalysts (0.1 mol/L). The results showed specific interactions between the acid and solvent. HCl- and AlCl 3 -catalyzed GVL/H 2 O, HCl- and TsOH-catalyzed EG/H 2 O, and HCl-catalyzed DMI/H 2 O exhibited high pretreatment efficacy, achieving enzymatic glucose yields of approximately 80 % after 48 h of hydrolysis. The evaluation of solvent effects using Hansen Solubility Parameters (HSP) revealed no clear correlation with delignification, likely due to the influence of acidic catalysts and the formation of condensed lignin and pseudo-lignin, which may distort the delignification data. Additionally, the chemical composition and cellulose-related factors (accessibility, degree of polymerization and crystallinity) of pretreated biomass were analyzed and correlated with enzymatic glucose yield to evaluate their effects on biomass saccharification. In summary, this study underscores the specificity of acids in organosolv biomass pretreatment and cautions against relying solely on HSP theory for solvent selection when using acidic catalysts.
Acid-catalyzed organosolv pretreatments using various acids and organic solvents have been widely studied for biomass fractionation. However, few studies have explored whether specific combinations of acids and solvents are necessary to achieve optimal enzymatic cellulose hydrolysis. In this study, organosolv pretreatments were performed on corn stover under mild conditions (120 °C, 2 h) using four biomass-derived solvents (ethylene glycol (EG), 1,4-butanediol (BDO), dimethyl isosorbide (DMI), and γ-valerolactone (GVL)) in an 80:20 solvent-to-water weight ratio, combined with four acids (HCl, H 2 SO 4 , AlCl 3 and p-toluenesulfonic acid (TsOH)) as catalysts (0.1 mol/L). The results showed specific interactions between the acid and solvent. HCl- and AlCl 3 -catalyzed GVL/H 2 O, HCl- and TsOH-catalyzed EG/H 2 O, and HCl-catalyzed DMI/H 2 O exhibited high pretreatment efficacy, achieving enzymatic glucose yields of approximately 80 % after 48 h of hydrolysis. The evaluation of solvent effects using Hansen Solubility Parameters (HSP) revealed no clear correlation with delignification, likely due to the influence of acidic catalysts and the formation of condensed lignin and pseudo-lignin, which may distort the delignification data. Additionally, the chemical composition and cellulose-related factors (accessibility, degree of polymerization and crystallinity) of pretreated biomass were analyzed and correlated with enzymatic glucose yield to evaluate their effects on biomass saccharification. In summary, this study underscores the specificity of acids in organosolv biomass pretreatment and cautions against relying solely on HSP theory for solvent selection when using acidic catalysts.
摘要：
Dietary phosphatidylcholine (PC) and phosphatidylethanolamine (PE) can remodel the intestinal flora. The aim of this study was to explore the dynamic alteration of gut microbiota induced by dietary PE and PC, using a 12-week high-fat diet mice model with soy-derived PE and egg yolk-derived PC intervention. Fecal microbiomes were analyzed at weeks 0, 1, 4, 8, 10, and 12 using 16S rRNA sequencing technique, and colonic bile acid composition was quantified by UPLC-MS/MS. Results showed that gut microbial structure stabilized at first eight weeks. Both dietary phospholipids promoted secondary bile acids (HDCA and THDCA) by increasing 7α-HSDH-producing bacteria, with PC having a stronger effect. PC and PE enhanced anti-inflammatory capacity and modulated bile acid metabolism through beneficial gut bacteria like Odoribacter and Turicibacter . Notably, the PC diet was associated with a significant increase in the relative abundance of Odoribacter . Additionally, the PE diet was found to promote a pronounced interaction between 3,12-diketocholanic acid and Turicibacter . Thus, the present study helps to reveal the dynamic regulation of intestinal flora by PE and PC, which is conducive to broadening the application of PE and PC in the field of precision nutrition.
Dietary phosphatidylcholine (PC) and phosphatidylethanolamine (PE) can remodel the intestinal flora. The aim of this study was to explore the dynamic alteration of gut microbiota induced by dietary PE and PC, using a 12-week high-fat diet mice model with soy-derived PE and egg yolk-derived PC intervention. Fecal microbiomes were analyzed at weeks 0, 1, 4, 8, 10, and 12 using 16S rRNA sequencing technique, and colonic bile acid composition was quantified by UPLC-MS/MS. Results showed that gut microbial structure stabilized at first eight weeks. Both dietary phospholipids promoted secondary bile acids (HDCA and THDCA) by increasing 7α-HSDH-producing bacteria, with PC having a stronger effect. PC and PE enhanced anti-inflammatory capacity and modulated bile acid metabolism through beneficial gut bacteria like Odoribacter and Turicibacter . Notably, the PC diet was associated with a significant increase in the relative abundance of Odoribacter . Additionally, the PE diet was found to promote a pronounced interaction between 3,12-diketocholanic acid and Turicibacter . Thus, the present study helps to reveal the dynamic regulation of intestinal flora by PE and PC, which is conducive to broadening the application of PE and PC in the field of precision nutrition.
摘要：
A versatile fluorescent molecularly imprinted nanosensor (MIPs@O-CDs) for profiling ciprofloxacin (CIP) was innovatively developed using a controllable post-imprinting modification strategy. High-affinity molecularly imprinted polymers (MIPs) as recognition elements granted nanosensor favorable anti-interference. Bright orange-emission carbon dots (O-CDs) as signal transducers demonstrated prominent reverse fluorescence response to CIP due to inner filter effect, ameliorating detection sensitivity and accuracy. Benefiting from inherent advantages, MIPs@O-CDs accomplished selectivity and ultrasensitive ratiometric fluorescence detection of CIP with a linear range of 0.025–6.000 μg mL −1 , a detection line (6.858 ng mL −1 ), a rapid response time (1.5 min) and a distinguishable color transformation (orange-pink-purple). Additionally, a portable optosensing platform has been triumphantly established by integrating MIPs@O-CDs and smartphone-assisted detectors, which achieved precise on-site determination of CIP in milk with satisfactory recoveries (88.185–93.267 %) and a relative standard deviation below 3.960 %. Accordingly, MIPs@O-CDs-based platform demonstrated portability, feasibility, selectivity, and sensitivity, presenting a powerful tool for real-time food safety assessment.
A versatile fluorescent molecularly imprinted nanosensor (MIPs@O-CDs) for profiling ciprofloxacin (CIP) was innovatively developed using a controllable post-imprinting modification strategy. High-affinity molecularly imprinted polymers (MIPs) as recognition elements granted nanosensor favorable anti-interference. Bright orange-emission carbon dots (O-CDs) as signal transducers demonstrated prominent reverse fluorescence response to CIP due to inner filter effect, ameliorating detection sensitivity and accuracy. Benefiting from inherent advantages, MIPs@O-CDs accomplished selectivity and ultrasensitive ratiometric fluorescence detection of CIP with a linear range of 0.025–6.000 μg mL −1 , a detection line (6.858 ng mL −1 ), a rapid response time (1.5 min) and a distinguishable color transformation (orange-pink-purple). Additionally, a portable optosensing platform has been triumphantly established by integrating MIPs@O-CDs and smartphone-assisted detectors, which achieved precise on-site determination of CIP in milk with satisfactory recoveries (88.185–93.267 %) and a relative standard deviation below 3.960 %. Accordingly, MIPs@O-CDs-based platform demonstrated portability, feasibility, selectivity, and sensitivity, presenting a powerful tool for real-time food safety assessment.
摘要：
The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.
The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.
作者机构：
[Wang, Ziying; Liu, Haiqing; Weng, Yunxiang; Fang, Yan; Zheng, Xinwei; Chen, Qinhui] Fujian Normal Univ, Coll Chem & Mat Sci, Fujian Prov Key Lab Polymer Mat, Fuzhou 350007, Fujian, Peoples R China.;[Sun, Xun] Xuzhou Vocat Coll Ind Technol, Coll Mat Engn, Xuzhou 221000, Peoples R China.;[Fan, Xianmou] Guangdong Med Univ, Affiliated Hosp, Dept Plast Surg, Zhanjiang 524000, Guangdong, Peoples R China.;[Wang, Guozhen] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.
通讯机构：
[Sun, X ] X;[Chen, QH; Fang, Y ; Liu, HQ] F;[Fan, XM ] G;Fujian Normal Univ, Coll Chem & Mat Sci, Fujian Prov Key Lab Polymer Mat, Fuzhou 350007, Fujian, Peoples R China.;Xuzhou Vocat Coll Ind Technol, Coll Mat Engn, Xuzhou 221000, Peoples R China.
关键词：
Cotton gauze;Hemostasis;Polysaccharide
摘要：
Cotton gauze remains a clinically prevalent hemostatic material, yet its effectiveness remains compromised by bleeding. We have deposited cationic quaternized chitosan (QCS) and anionic catechol-functionalized hyaluronic acid (HADA) nanofibers onto cotton gauze to prepare QCS/HADA@gauze. Upon blood contact, oppositely charged nanofibers electrostatically adhere through complementary charge interactions. The interfiber complexation achieves dual hemostatic mechanisms by rapidly establishing a physical barrier while concurrently entrapping circulating blood components (erythrocytes and platelets). Furthermore, the QCS/HADA@gauze can adhere firmly to the tissue, preventing bleeding through the gap between the gauze and the tissue. Additionally, the QCS/HADA@gauze can be removed easily when needed by using NaCl solution. QCS/HADA@gauze exhibits superior coagulation and hemostatic performance than both cotton gauze and Combat Gauze™. Furthermore, QCS/HADA@gauze has exceptional biocompatibility and antibacterial activity. Our study confirms that this strategy for designing hemostatic fabric has considerable potential.
Cotton gauze remains a clinically prevalent hemostatic material, yet its effectiveness remains compromised by bleeding. We have deposited cationic quaternized chitosan (QCS) and anionic catechol-functionalized hyaluronic acid (HADA) nanofibers onto cotton gauze to prepare QCS/HADA@gauze. Upon blood contact, oppositely charged nanofibers electrostatically adhere through complementary charge interactions. The interfiber complexation achieves dual hemostatic mechanisms by rapidly establishing a physical barrier while concurrently entrapping circulating blood components (erythrocytes and platelets). Furthermore, the QCS/HADA@gauze can adhere firmly to the tissue, preventing bleeding through the gap between the gauze and the tissue. Additionally, the QCS/HADA@gauze can be removed easily when needed by using NaCl solution. QCS/HADA@gauze exhibits superior coagulation and hemostatic performance than both cotton gauze and Combat Gauze™. Furthermore, QCS/HADA@gauze has exceptional biocompatibility and antibacterial activity. Our study confirms that this strategy for designing hemostatic fabric has considerable potential.
摘要：
Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage. Results demonstrated that these natural preservatives significantly ( p < 0.05) delayed protein breakdown (TVB-N reduced by 22.2 %) and lipid oxidation (TBARS reduced by 34.4 %) by day 100. GC-IMS analysis identified key spoilage-related aldehydes (e.g., heptanal, hexanal), whose formation was effectively controlled by the natural preservatives. The preservatives also markedly reduced bacterial community diversity and altered the bacterial community composition, delaying spoilage bacteria growth and potential metabolic activity. Notably, Psychrobacter emerged as the potential biomarker, constituting 97.30 % of the bacterial community in treated caviar by the end of storage. These results provided a foundational basis for the potential application of natural antibacterial agents and antioxidants complexes as preservatives in caviar production.
Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage. Results demonstrated that these natural preservatives significantly ( p < 0.05) delayed protein breakdown (TVB-N reduced by 22.2 %) and lipid oxidation (TBARS reduced by 34.4 %) by day 100. GC-IMS analysis identified key spoilage-related aldehydes (e.g., heptanal, hexanal), whose formation was effectively controlled by the natural preservatives. The preservatives also markedly reduced bacterial community diversity and altered the bacterial community composition, delaying spoilage bacteria growth and potential metabolic activity. Notably, Psychrobacter emerged as the potential biomarker, constituting 97.30 % of the bacterial community in treated caviar by the end of storage. These results provided a foundational basis for the potential application of natural antibacterial agents and antioxidants complexes as preservatives in caviar production.
摘要：
The individual and combined effects of cold plasma and enzymatic hydrolysis modification on the yield, structural, physicochemical and functional properties of soluble dietary fiber (SDF) derived from wheat bran were investigated. The results indicated that enzymatic hydrolysis and combined modification (cold plasma followed by enzymatic hydrolysis) significantly enhanced the yield of SDF to 15.08 % and 14.65 %, respectively. In terms of structure, all three modifications resulted in partial cleavage of glycosidic and hydrogen bonds, leading to the reduction in the molecular weights of SDFs. The cold plasma-modified SDF displayed a loose lamellar microstructure with small pores, while honeycomb-like pores were observed on the surface of SDF modified by two others. The combined-modified SDF exhibited the most significant structural alterations, which resulted in its lowest viscosity and highest water solubility in all tested SDF. Furthermore, the cold plasma-modified SDF demonstrated the highest α-amylase inhibition ability and bile salt adsorption capacity; while the combined-modified SDF showed the best performance in glucose adsorption capacity, cholesterol adsorption capacity and antioxidant capacity . In conclusion, the combination of cold plasma and enzymatic hydrolysis is a promising strategy for improving not only the yield but also the physicochemical and functional properties of SDF in wheat bran.
The individual and combined effects of cold plasma and enzymatic hydrolysis modification on the yield, structural, physicochemical and functional properties of soluble dietary fiber (SDF) derived from wheat bran were investigated. The results indicated that enzymatic hydrolysis and combined modification (cold plasma followed by enzymatic hydrolysis) significantly enhanced the yield of SDF to 15.08 % and 14.65 %, respectively. In terms of structure, all three modifications resulted in partial cleavage of glycosidic and hydrogen bonds, leading to the reduction in the molecular weights of SDFs. The cold plasma-modified SDF displayed a loose lamellar microstructure with small pores, while honeycomb-like pores were observed on the surface of SDF modified by two others. The combined-modified SDF exhibited the most significant structural alterations, which resulted in its lowest viscosity and highest water solubility in all tested SDF. Furthermore, the cold plasma-modified SDF demonstrated the highest α-amylase inhibition ability and bile salt adsorption capacity; while the combined-modified SDF showed the best performance in glucose adsorption capacity, cholesterol adsorption capacity and antioxidant capacity . In conclusion, the combination of cold plasma and enzymatic hydrolysis is a promising strategy for improving not only the yield but also the physicochemical and functional properties of SDF in wheat bran.
摘要：
A novel peptide attenuating skeletal muscle atrophy was prepared, identified, screened from corn and its molecular mechanism was explored using two-step enzymatic hydrolysis , molecular docking , and sarcopenia mice model. The results showed that the DPPH free radical scavenging rate of corn peptides (CPs) was 45.20 % under the optimum preparation conditions. Fifty-one peptide fragments were identified from CPs, among which QQPIVGGA, QYQLPSY, LQQQLL, and LQQQQL presented superior affinity with mTORC1 and FOXO in molecular docking. LQQQLL (0.02 mM) significantly increased the proliferative activity of senescent C2C12 cells by 41.67 % compared with the model group ( P < 0.05), showing the potential to attenuate skeletal muscle atrophy. The sarcopenia mice model results indicated that CPs and LQQQLL significantly improved the content of total superoxide dismutase (T-SOD), skeletal muscle mass index (SMI), and decreased the level of malondialdehyde (MDA), tumor necrosis factor (TNF)-α, muscle atrophy protein Fbox-1 (Atrogin-1), and 8-hydroxydeoxyguanosine (8-OHdG) ( P < 0.05). CPs and LQQQLL also markedly increased the cross-sectional muscle area and the relative content of type II muscle fibers in sarcopenia mice. Additionally, CPs and LQQQLL significantly up-regulated the expression levels of PI3K , AKT and mTOR proteins ( P < 0.05), reduced the proliferation of Proteobacteria , Actinobacteriota , Desulfobacterota, and Staphylococcus and promoted the proliferation of Bacteroidota, and Lactobacillus . In conclusion, CPs and LQQQLL could activate the PI3K/AKT/mTOR signaling pathway , and reduce the proliferation of pathogens and promote the proliferation of intestinal microorganisms , thus improving the attenuation of skeletal muscle.
A novel peptide attenuating skeletal muscle atrophy was prepared, identified, screened from corn and its molecular mechanism was explored using two-step enzymatic hydrolysis , molecular docking , and sarcopenia mice model. The results showed that the DPPH free radical scavenging rate of corn peptides (CPs) was 45.20 % under the optimum preparation conditions. Fifty-one peptide fragments were identified from CPs, among which QQPIVGGA, QYQLPSY, LQQQLL, and LQQQQL presented superior affinity with mTORC1 and FOXO in molecular docking. LQQQLL (0.02 mM) significantly increased the proliferative activity of senescent C2C12 cells by 41.67 % compared with the model group ( P < 0.05), showing the potential to attenuate skeletal muscle atrophy. The sarcopenia mice model results indicated that CPs and LQQQLL significantly improved the content of total superoxide dismutase (T-SOD), skeletal muscle mass index (SMI), and decreased the level of malondialdehyde (MDA), tumor necrosis factor (TNF)-α, muscle atrophy protein Fbox-1 (Atrogin-1), and 8-hydroxydeoxyguanosine (8-OHdG) ( P < 0.05). CPs and LQQQLL also markedly increased the cross-sectional muscle area and the relative content of type II muscle fibers in sarcopenia mice. Additionally, CPs and LQQQLL significantly up-regulated the expression levels of PI3K , AKT and mTOR proteins ( P < 0.05), reduced the proliferation of Proteobacteria , Actinobacteriota , Desulfobacterota, and Staphylococcus and promoted the proliferation of Bacteroidota, and Lactobacillus . In conclusion, CPs and LQQQLL could activate the PI3K/AKT/mTOR signaling pathway , and reduce the proliferation of pathogens and promote the proliferation of intestinal microorganisms , thus improving the attenuation of skeletal muscle.
摘要：
Tyrosol is an important component of pharmaceuticals, nutraceuticals, and cosmetics, and their biosynthetic pathways are currently a hot research topic. d -Erythrose 4-phosphate is a key precursor for the biosynthesis of tyrosol in Saccharomyces cerevisiae . Hence, the flux of d -Erythrose 4-phosphate determined the yield of tyrosol synthesis. In this study, we first obtained an S. cerevisiae strain S19 with a tyrosol yield of 247.66 mg/L by metabolic engineering strategy. To increase the production of d -Erythrose 4-phosphate, highly active phosphoketolase BA-C was obtained by bioinformatics combined with tyrosol yield assay. The key residue sites 183, 217, and 320 were obtained by molecular docking, kinetic simulation, and tyrosol yield verification. After mutation, the highly efficient phosphoketolase BA-C His320Met was obtained, with a 37.32 % increase in enzyme activity. The tyrosol production of strain S26 with BA-C His320Arg increased by 43.05 % than strain S25 with BA-C and increased by 151.19 % compared with the strain S19 without phosphoketolase in a 20 L fermenter. The mining and modification of phosphoketolase will provide strong support for the de novo synthesis of aromatic compounds.
Tyrosol is an important component of pharmaceuticals, nutraceuticals, and cosmetics, and their biosynthetic pathways are currently a hot research topic. d -Erythrose 4-phosphate is a key precursor for the biosynthesis of tyrosol in Saccharomyces cerevisiae . Hence, the flux of d -Erythrose 4-phosphate determined the yield of tyrosol synthesis. In this study, we first obtained an S. cerevisiae strain S19 with a tyrosol yield of 247.66 mg/L by metabolic engineering strategy. To increase the production of d -Erythrose 4-phosphate, highly active phosphoketolase BA-C was obtained by bioinformatics combined with tyrosol yield assay. The key residue sites 183, 217, and 320 were obtained by molecular docking, kinetic simulation, and tyrosol yield verification. After mutation, the highly efficient phosphoketolase BA-C His320Met was obtained, with a 37.32 % increase in enzyme activity. The tyrosol production of strain S26 with BA-C His320Arg increased by 43.05 % than strain S25 with BA-C and increased by 151.19 % compared with the strain S19 without phosphoketolase in a 20 L fermenter. The mining and modification of phosphoketolase will provide strong support for the de novo synthesis of aromatic compounds.
